Best 14 Chocolate Eclair Dessert Recipes

CHOCOLATE ECLAIR DESSERT

Steps:

• Line the bottom of a 9x13-inch pan with graham crackers.
• In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
• Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

CHOCOLATE ECLAIR DESSERT

Steps:

• In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. , Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 400° for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. , For filling, beat the pudding mix, milk and cream cheese in a bowl until smooth. Just before serving, place bottom eclair layer on a serving platter; cover with filling. Replace top layer and drizzle with chocolate syrup.

CHOCOLATE ECLAIR DESSERT

Steps:

• Mix together vanilla pudding mix and milk.
• Fold in whipped topping.
• Line 9 x 13 pan with one layer of graham crackers.
• Put half of the pudding mixture over the graham crackers.
• Place a second layer of graham crackers over the pudding mixture.
• Put the remaining pudding mixture over the graham crackers.
• Place a third layer of graham crackers over the pudding mixture.
• Heat the tub of frosting in the microwave for 30 seconds to soften. (Don't forget to remove the foil seal or you'll get fireworks).
• Spread frosting on the top of the last layer of graham crackers.
• Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.
• Cut in squares.

CHOCOLATE ECLAIR GRAHAM DESSERT

Steps:

• Cut graham crackers in half, making 18 rectangles. Place nine rectangles in an ungreased 8x4-in. loaf pan; set aside. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over graham crackers; top with remaining graham crackers. , For topping, microwave-safe bowl, melt chocolate and butter. Stir in the milk, corn syrup, vanilla and confectioners' sugar. Spread over graham crackers. Cover and refrigerate overnight.

CHOCOLATE MINT ECLAIR DESSERT

Steps:

• Coat a 13-in. x 9-in. dish with cooking spray. Break five whole graham crackers in half; line the bottom of pan with three half crackers and six whole crackers., In a large bowl, whisk milk, pudding mix, extract and food coloring if desired for 2 minutes (mixture will be thick). Fold in whipped topping. , Spread half over graham crackers. Top with a another layer of three half and six whole crackers. Top with remaining pudding mixture and graham crackers (save remaining half cracker for another use). Cover and refrigerate for 2 hours., For frosting, melt butter in a saucepan. Stir in cocoa and milk until blended. Remove from the heat; stir in vanilla and confectioners' sugar until smooth. Spread over dessert. Cover and refrigerate overnight.

A DIFFERENT CHOCOLATE ECLAIR CAKE (DESSERT)

Steps:

• Arrange Club crackers on the bottom of a 9 x 13 pan, to completely cover bottom in a single layer.
• Mix pudding and milk, then fold in cool whip.
• Pour pudding mixture on layer of Club crackers, then add another layer of crackers,to completely cover top in a single layer. Refrigerate 30 minutes.
• Melt chocolate and butter together. Once combined, add remaining ingredients, stirring until all combined.
• Pour frosting over chilled cake and refrigerate at least 3 hours before serving.
• You will have Club crackers left.

CHOCOLATE ECLAIR DESSERT

Steps:

• 1. Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers.
• 2. Take lid and protective foil off can of frosting. Microwave for 30 seconds. Pour on top of layered pudding/graham crackers. Refrigerate until time to serve.

CHOCOLATE ECLAIR DESSERT

Steps:

• 1. Line the bottom of a 9x13 baking dish with whole graham crackers. Combine pudding mix and milk in a large bowl. Beat until stiff. Fold cool whip into pudding mixture. Pour ½ pudding mixture over graham cracker layer in pan. Top with another layer of graham crackers. Pour remaining pudding mixture over graham crackers. Top with another layer of crackers.
• 2. In separate bowl melt chocolate squares until able to mix (careful not to overcook). Mix in margarine, corn syrup, milk, vanilla and powdered sugar until spreading consistency. Spread over top layer of graham crackers. Chill at least 12 hour.
• 3. Enjoy!

CHOCOLATE ECLAIR DESSERT

Steps:

• Bring water and butter to a rolling boil.
• Remove from heat and add flour.
• Stir until forms ball.
• Add eggs, one at a time. Mix well after each.
• Put in greased 9 X 13 pan.
• Bake at 375 degrees for 30 - 35 minutes.
• Cool.
• Blend milk and cream cheese together.
• Mix in pudding mix.
• Cool.
• Add cool whip as top layer.
• Drizzle with chocolate syrup.

CHOCOLATE CREAM ECLAIR DESSERT (LOWER FAT)

Steps:

• In a bottom of a 13 x 9" baking dish, arrange 7-1/2 graham crackers in a dish coated lightly with butter or cooking spray.
• In a bowl, combine 3 cups milk, pudding mix and the cream cheese; beat at low speed of an electric mixer for 1 minute, or until thick; fold in Cool Whip topping.
• Spread half of the pudding mixture over graham crackers.
• Top with another 7-1/2 graham crackers sheets.
• Repeat the procedure with the remaining half of pudding mixture and 7-1/2 more of the graham crackers.
• In a bowl, combine 1/4 cup milk, softened butter, honey and melted chocolate; beat well with a mixer.
• Gradually add in icing sugar to milk mixture, and beat well.
• Spread the chocolate mixture glaze over the graham crackers.
• Cover the dessert and tent with foil; chill 4-5 hours before serving.

CHOCOLATE ECLAIR DESSERT

Steps:

• 1. Layer the bottom of a 9X13 in basking dish with whole graham crackers...Meanwhile in a large mixing bowl, beat the pudding mixes with the three cups of milk until thickened. Stir in the container of Cool Whip.
• 2. Spread 1/2 of the mixture on top of the crackers...Add another layer of crackers and the other half of the pudding. Place another layer of the crackers on top. Uncap container of frosting and microwave on high for one minute. Stir and pour over the top of the crackers. Refrigerate.

GIANT CHOCOLATE ECLAIR DESSERT (NO BAKE)

Steps:

• Prepare a 13 x 9-inch baking pan.
• Beat the two packages of pudding mix, with 3 cups whole milk for 2 minutes, or until thick.
• Fold in the thawed frozen topping.
• In the prepared baking dish, evenly put a layer of crackers on the bottom.
• Pour half of the prepared pudding mixture over the crackers.
• Put another layer of crackers over the pudding.
• Put the remaining pudding on top.
• Then a final layer of crackers.
• In the microwave, melt the chocolate squares and 2 Tbsp butter together; mix to combine well.
• Add in the corn syrup, 2 Tbsp milk and vanilla to the chocolate mixture; mix until combined well.
• Add in the icing sugar; beat until smooth and well combined.
• Spread the mixture over the top layer of crackers.
• Refrigerate for a minimum of 8 hours.

LITE CHOCOLATE ECLAIR DESSERT

Steps:

• Prepare pudding according to package directions.
• Fold in the container of lite cool whip.
• Line the bottom of a 9x13 pan with the graham crackers.
• Spread half of the pudding mixture on top of the graham crackers.
• Put another layer of graham crackers.
• Spread remaining pudding mixture on top
• Put another layer of graham crackers
• Microwave frosting for 20-30 seconds to thin slightly.
• Pour/spread over the top of the graham crackers.
• Refrigerate for 6-8 hours to allow graham crackers to soften.

CHOCOLATE ECLAIR DESSERT

Steps:

• 1. Mix together vanilla pudding mix and milk.2 Fold in whipped topping. Line 9 x 13 pan with one layer of graham crackers. Put half of the pudding mixture over the graham crackers.
• 2. Place a second layer of graham crackers over the pudding mixture. Put the remaining pudding mixture over the graham crackers.
• 3. Place a third layer of graham crackers over the pudding mixture. Heat the tub of frosting in the microwave for 30 seconds to soften. Spread frosting on the top of the last layer of graham crackers. Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.